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To make pumpkin cookies, you need the following key ingredients: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients form the base of your cookies. The pumpkin puree gives them a moist texture and a lovely flavor. For the delicious cream cheese frosting, gather these ingredients: - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk This frosting adds a rich and tangy taste to the sweet cookies. Using fresh ingredients makes a big difference. Here are some tips: - Buy canned pumpkin that lists "pure pumpkin" as the only ingredient. - Check dates on dairy products to ensure freshness. - Use room temperature butter and cream cheese for better mixing. - Store spices in a cool, dark place to keep them flavorful. Fresh ingredients lead to the best flavors in your cookies, so choose wisely! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This helps prevent the cookies from sticking. In a large mixing bowl, combine 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Use a hand mixer or stand mixer to beat the mixture until creamy. This should take about 2-3 minutes. Next, add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Beat until all ingredients blend smoothly. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Gradually add this dry mixture to the wet ingredients. Mix gently until just combined. Do not overmix; this keeps your cookies soft. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart. Gently flatten each cookie with the back of a spoon to help them bake evenly. Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden brown, and the centers may look soft. They will firm up as they cool. While the cookies cool, make the frosting. In a medium bowl, beat 1 cup softened cream cheese with an electric mixer until smooth. Gradually add 1/4 cup powdered sugar and 1 tablespoon milk. Mix until creamy and spreadable. If needed, adjust the frosting's thickness by adding more milk or powdered sugar. Once the cookies are cool, spread a generous dollop of frosting on each cookie. For a fun touch, sprinkle a bit of cinnamon or pumpkin spice on top. Enjoy your delicious pumpkin cookies! To keep your cookies soft, use room-temperature butter. It blends well with sugars, making a creamy mix. This helps create a tender texture. Avoid overmixing when adding dry ingredients. Mix just until combined, then stop. This keeps air in the dough for soft cookies. For the perfect frosting, start with softened cream cheese. Beat it until smooth, then add powdered sugar. If it’s too thick, add a bit of milk. Mix until creamy. If it’s too runny, add more powdered sugar. You want a spreadable, fluffy texture. Always preheat your oven to 350°F (175°C). This helps cookies bake evenly. Use parchment paper on your baking sheet. It stops the cookies from sticking. Space the dough balls about 2 inches apart. This gives them room to spread. Check them at 12 minutes to avoid overbaking. Enjoy warm cookies with the creamy frosting! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a sugar pumpkin, scoop out the flesh, and blend until smooth for a richer taste. Chill the Dough: If you find the cookie dough too sticky, chilling it for 30 minutes in the refrigerator can make it easier to scoop and shape. Don’t Overbake: To ensure soft and chewy cookies, take them out of the oven when the edges are golden but the centers still look slightly underbaked. They will continue to firm up as they cool. Frosting Consistency: If your cream cheese frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired spreadable consistency. {{image_4}} You can make these pumpkin cookies even better by adding chocolate chips. Use about 1 cup of semi-sweet or dark chocolate chips. Mix them into the dough right before you drop spoonfuls onto the baking sheet. The chocolate adds a rich, sweet touch that pairs well with the spices in the cookies. To make these cookies gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum for better texture. You can also use almond flour or oat flour. Adjust the liquid slightly if needed, as these flours may absorb moisture differently. Change up the spices for unique flavors. Instead of using just cinnamon, nutmeg, and ginger, try adding allspice or cardamom. You can also reduce the cinnamon for a milder taste. Each spice brings its own warmth and adds depth to the cookies. Experiment to find your favorite mix! To keep your pumpkin cookies fresh, store them in an airtight container. Line the bottom with parchment paper to absorb any moisture. This helps the cookies stay soft. If you made a large batch, you might want to separate layers with wax paper. This keeps them from sticking together. You can freeze the cookies for up to three months. Make sure they are completely cooled before freezing. Place them in a single layer on a baking sheet first. Once they are frozen, transfer them to a zip-top bag. Remove as much air as possible before sealing. Label the bag with the date, so you remember when you made them. Frosted cookies require special care. Store them in a single layer in an airtight container. Place wax paper between layers to avoid smudging the frosting. If you need to stack them, wait until the frosting sets. This will help keep them fresh and pretty for when you serve them. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it or blend it to get a smooth puree. This makes a tasty cookie too. Fresh pumpkin can add a bit more flavor and texture. These cookies last for about 5-7 days. Store them in an airtight container at room temperature. If you want them to last longer, keep them in the fridge for up to two weeks. If your frosting is too runny, add more powdered sugar. Start with a tablespoon at a time. Mix well after each addition until you reach the right spreadable consistency. This way, your frosting will stay on the cookies. Yes, you can replace the egg. Use a flax egg by mixing one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the cookies. Yes, these cookies freeze well. Place them in a single layer on a baking sheet to freeze first. Once frozen, transfer them to an airtight container. They can stay good for up to three months. Frost them after thawing for best results. In this guide, we explored the key ingredients for tasty pumpkin cookies and cream cheese frosting. I shared step-by-step instructions for baking and prepping the frosting. We also covered tips for keeping your cookies soft and variations like adding chocolate chips. Lastly, I provided storage tips to keep your cookies fresh. Baking pumpkin cookies can be fun and easy. With these details, you can make a delicious treat that everyone will love. Enjoy baking!

Pumpkin Bliss Cookies with Creamy Frosting

Delicious pumpkin cookies topped with a creamy frosting, perfect for autumn.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cup cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine softened unsalted butter, granulated sugar, and packed brown sugar. Using a hand mixer or stand mixer, beat the mixture until it becomes creamy and well-blended, about 2-3 minutes.
  • Next, add the pumpkin puree, large egg, and vanilla extract to the butter-sugar mixture. Beat until all the ingredients are fully incorporated and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well mixed.
  • Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure your cookies remain tender.
  • Using a tablespoon or cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon for even baking.
  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The centers may appear soft but will firm up as they cool.
  • While the cookies are cooling, prepare the creamy frosting. In a medium bowl, beat the softened cream cheese with an electric mixer until it is smooth and free of lumps.
  • Gradually add the powdered sugar and milk to the cream cheese. Mix until the frosting is creamy and spreadable, adjusting the consistency with more milk or powdered sugar as necessary.
  • Once the cookies are completely cooled, generously spread a dollop of the cream cheese frosting on top of each cookie using a knife or spatula.
  • For an extra flourish, finish with a light sprinkle of cinnamon or pumpkin spice atop the frosting for added flavor and visual appeal.

Notes

Arrange the frosted cookies on a festive platter and garnish with a few whole spices or mini pumpkins for an autumn-themed display.
Keyword autumn, cookies, dessert, frosting, pumpkin